Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.

Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.

Works the same with Roast beef. Try it you won't be disappointed.

08-30-2007, 11:24 AM

SteelersWoman

Hmm--I've never heard of that before--sounds like it would very tender (although I AM wondering what keeps it from drying out...) I'd have a hard time keepin these guys from openin the door though lol

08-30-2007, 11:37 AM

steelersgal86

Wow...it sounds great...I might have to try that...but that is true trying to keep the door shut for 2 whole hours....:dunno:

08-30-2007, 05:30 PM

PsychoWard

yeah that does sound good!

08-30-2007, 07:30 PM

Mach1

Haven't tried it that way.

I usually get a big roasting pot and put about 1/2" of rock salt on the bottom. Season the roast how you want. Put fat side down and pack the rest of the pot with rock salt and pour couple cups of water around on the salt. Cook on 500 at 5-6 min. for rare per lb. or a few min. longer if you want medium. After the times up in the oven pull it out and let rest for 15 min. Then get ya a hammer, thongs, big fork and a basting brush to brush off the excess salt.
No it doesn't make it salty just holds in all the juices.